Ranjit Mathrani’s Masala World operates 10 restaurants in central London, but now looks set to take its authentic Indian food and high service standards nationwide.
The mid-market veterans behind Strada and Côte discuss the benefits of cooking from scratch, refining existing concepts, and explain how to rollout at pace.
Helmed by Alex Reilley, Loungers is turning heads across the industry with its blend of homely surroundings, genuine all-day dining offer and cleverly located units.
Busaba Eathai is among the few chains to gain plaudits from the critics and guides. Operations director and head honcho Jale Erentok discusses food quality, working cultures and the chain’s plans to expand steadily
Inspirational and driven, entrepreneur Jillian MacLean is rapidly expanding her young company, Drake & Morgan, to be the envy of the bar-restaurant sector
Byron founder Tom Byng enjoys the freedom of a fledgling brand with the backing of a multi-million pound business. He also has a passionate desire to change the way we think about burgers
David Ramsden, chief executive of the Edinburgh-based Dogs restaurant group, on making the transition from fine to casual dining, finely tuned margins and ambitious expansion plans
Danny Pecorelli, managing director of Exclusive Hotels, is passionate about fine food, which is one reason he’s put quality restaurants at the heart of his offering
Dan Houghton and Eric Partaker knew little about the restaurant industry before they set up Chilango. But that hasn¹t stopped them creating a thriving, award-winning brand
Belonging to one of the UK's great restaurant dynasties has set the bar high for Prezzo chief executive Jonathan Kaye. He's learned to move with the times - including giving his first media interview
David Niven has led Nando's through the recession by emphasising the company's commitment to its workforce, an act of faith which has paid off handsomely
Geronimo Inns has eschewed a one-size-fits-all approach to pubs, opting instead to tailor each of its 28 sites to its location. And it's working, according to its founder Rupert Clevely
A debt-for-equity deal secured the future of the Uk's fourth-largest casual dining operator. Bay Restaurant Group chief executive Paul Symonds explains why it's now full steam ahead
Luke Johnson, serial entrepreneur, successful restaurateur and chairman of Channel Four describes the opportunities offered by a downturn and his plans for Patisserie Valerie
Food, atmosphere, hard work and passion have helped San Carlo become one of the most successful family-owned restaurant companies in the UK – and landed them a franchise deal with one of the Middle East’s richest companies
Warner brothers presents a group of bespoke restaurants in public spaces and a ground-breaking chain of sandwich bars. So how did the Benugo boys do it?
The success of the Soho House Group, according to operations director Martin Kuczmarski, relies on staff giving guests everything they want – within reason, of course
The Clapham House Group surprised everyone by calling the downturn early. But the resulting changes the company made to its business strategy have paid off, says its chief executive Paul Campbell
Catering company Rhubarb has opened its first restaurant and its at Heathrows T3. BigHospitality went along to see how it is performing in an environment dominated by established high street operators
Henry Dimbleby and John Vincent set up fast food chain Leon after spotting a gap in the market. And they’ve got some pretty ambitious plans, including going worldwide.
An extraordinarily loyal customer base coupled with increased investment in staff will help YO! Sushi ride out the current economic storm, says its chief executive Robin Rowland.
Other brands have tried and failed but Wagamama chief executive Steve Hill believes his cult noodle chain company has what it takes to succeed in the States
